Hey all, just signing in - a complete novice since September 2018.
I’m a little north of Seattle..
I am into curing and smoking my own bacon per Meathead’s instructions.
I plan on smoking my first brisket (flat) a day or so after Christmas. Any advice regarding the brisket flat will be much appreciated.
Merry Christmas!
Greg
Come on guys and gals - there has got to be expertice out there re: a brisket flat.
How do I stay true to brisket? Do I cheat or can I go for a thick bark and still have tender beef?
Welcome to The Pit Greg. I think a lot of people here are early to bed. All the typing here wears them out. That means the West Coast members are pretty lame goin' to bed before 8 PM.
Cook your brisket like you would cook a pork butt:
Anywhere from 225* to 275* would be safe. But first dry brine your flat. Salt it with kosher salt about like you would salt any meat, but on both sides. I'd go ahead and brine it now to give the salt plenty of time to penetrate. When your smoker is ready, add a rub if you want, or just some pepper and garlic powder if you'd like. Then smoke it while it's still cold. You want it to be probe tender when you pull it. For beef, that normally happens anywhere from 195* to over 200*.
Some like to inject their briskets to aid in keeping it moist - it's your choice.
Some like to wrap their briskets in foil after it reaches ~ 160* to ~ 185*. When it's done, wrap it in foil and keep it hot for a minimum of 1 hr, but you can go 4 or 5 hours if necessary.
There is a great brisket article on the free side that goes into more detail.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
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> 3 Thermoworks Chef Alarms
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> Thermoworks Thermapen Classic
> Thermoworks Thermopop
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> WÜSTHOF, Dalstrong, and Buck knives
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Welcome Greg .... I live in Maple Valley, WA .... I love to cook brisket. What are you cooking on? How big is the flat, is it choice or prime, what’s the timing you need to achieve?
I live a little north of Seattle too...in Bellingham. Welcome. I like cooking brisket. My brisket advice is watch Aaron Franklins videos and listen to ecowpers advice.
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Welcome from California! I love the Pacific Northwest. Visited my sister south of Seattle this summer. Always ready for another trip up!
Brisket is one of my favorites to cook. After years of dry-brining then rubbing with BBBR, I finally did a Dalmatian brisket (only salt and pepper) a few weeks ago, and that is now my go-to.
Trimmed the brisket. Liberally sprinkled 50/50 salt pepper mix. Tossed it in the smoker. Best brisket I’ve made yet!
I smoke most everything around 250°F, including brisket. Probe tender is when it’s done. Undercook it and it will be tough. Over cook it an it will crumble - it’ll still taste delicious, but won’t win any brisket photo contests. It’s around the 200°F mark, give or take a few degrees. Brisket and pork ribs are the only think I cook my feel...and it takes some practice to know what it means when they have the right "bend".
Happy cooking! Looking forward to hearing about your results. Also happy to clarify or offer other tips, as are everyone else here in the Pit!
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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